Understanding the local food culture, people from Dumaguete are partial to grilling - every street corner and nearly every restaurant has a grill offering. Surprisingly, being a coastal city, it's not fish...but chicken.

Mountain biker, scuba diver and marine biologist Rene Abesamis pulls out another hat - a chef's hat! He whipped up a Negros style of grilling chicken - inasal, featuring his efficiency-engineered QB Stove. From what I was told, Inasal is a Negros Occidental style. Not to be outdone, the gentle folks of Dumaguete came up with their own style, similar to inasal, but still distinctive - chicken inato. Inato will have to wait another day. For now, Rene has been generous to share his dinner table with me.